Walnut Chocolate Flourless Torte Recipe

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Walnut Chocolate Flourless Torte
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Ingredients
10
Count
Nutrition
1136
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
  2. Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
  3. Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
  4. Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
  5. Remove the bowl from the heat and allow the mixture to cool to lukewarm.
  6. In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
  7. Beat in the rum and the 1/2 teaspoon salt.
  8. Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
  9. Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
  10. Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
  11. Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
  12. Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
  13. Rotate the cake pan gently halfway through the baking time to ensure even browning.
  14. Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
  15. Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
  16. Any leftover cake may be wrapped in plastic and served the following day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1136.32 Kcal (4758 kJ)
Calories from fat 724.32 Kcal
% Daily Value*
Total Fat 80.48g 124%
Cholesterol 370.51mg 124%
Sodium 474.01mg 20%
Potassium 439.77mg 9%
Total Carbs 90.63g 30%
Sugars 77.34g 309%
Dietary Fiber 6.85g 27%
Protein 24.23g 48%
Vitamin C 0.8mg 1%
Vitamin A 0.4mg 14%
Iron 4.8mg 27%
Calcium 117.2mg 12%
Amount Per 100 g
Calories 389.88 Kcal (1632 kJ)
Calories from fat 248.52 Kcal
% Daily Value*
Total Fat 27.61g 124%
Cholesterol 127.13mg 124%
Sodium 162.64mg 20%
Potassium 150.89mg 9%
Total Carbs 31.09g 30%
Sugars 26.54g 309%
Dietary Fiber 2.35g 27%
Protein 8.31g 48%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 14%
Iron 1.7mg 27%
Calcium 40.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.6
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar,
  • High in Total Fat

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